Please rotate your device
Cookies enable us to improve your user experience on our website. By continuing to browse the website you agree to our Cookie Policy.
Welcome to Centurion Magazine
  • Exclusive access for Centurion® Members

    Discover a world of features especially crafted for you

  • My BlackBook

    Customised content that reflects your interests

  • Magazine Archive

    A downloadable repository of issues past

  • Limited Editions

    Products exclusively assembled for you

  • The Compendium by Centurion

    Your ultimate guide for 2016

  • Editors' Desk

    Your direct line to the magazine team

Sign-in

Anason

Turkish delights on the wharf

Feted chef and cookbook author Somer Sivrioglu’s food might be modelled on what is served at a traditional Turkish meyhane (restaurant) – white cod roe tarama, cured salmon pastirma, Albanian-style veal liver – but it’s all presented in a bright, modern setting accented by rich blues, woven-cane chairs and tiled tables. Hot and cold mezes of pastirma, feta and melon or charred octopus go well with a broad selection of Turkish or international wines –the perfect after-work treat.

 

Visit the website

Share This
Advertising

LATEST ARTICLES